Carnitas Tacos Recipe

Season and sear

Pat pork chunks dry with paper towels. Rub with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches so as not to crowd the pan, sear pork on all sides until deeply browned, 3–4 minutes per side. Transfer seared pork to a plate.

Build braising liquid

Reduce heat to medium. Add the remaining 1 tbsp oil to the pot if needed and add the quartered yellow onion and smashed garlic cloves; sauté 2–3 minutes until fragrant. Return pork to the pot, nestle bay leaves among the pieces, pour in 2 cups chicken stock (or water), the juice of 1 orange and 1 lime. The liquid should come about halfway up the pork — add a little more water if needed. Bring to a simmer.

Slow braise

Cover the pot with a tight-fitting lid, reduce heat to low and simmer gently for 2 to 2 1/2 hours until the pork is very tender and shreds easily with a fork. Alternatively, braise in a 300°F (150°C) oven for 2 to 2 1/2 hours.

Shred and crisp (optional but recommended)

Remove pork to a large baking sheet or bowl and discard bay leaves. Using two forks, shred the meat into bite-sized pieces. Skim and discard excess fat from the braising liquid; reserve 1/4 cup of the strained liquid for moisture. Spread shredded pork in an even layer on a rimmed baking sheet. Spoon a few tablespoons of the reserved braising liquid over the meat and toss. For crisp edges: broil 3–6 minutes until edges are browned, toss and broil another 2–3 minutes, or heat 1 tbsp oil in a skillet over medium-high and pan-fry small batches until crisp. Keep warm.

In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tbsp sugar, 1 tsp kosher salt and 1 smashed garlic clove. Bring to a simmer, stirring until sugar and salt dissolve. Place sliced jalapeños in a heatproof jar or bowl and pour the hot brine over them. Let cool to room temperature, then cover and refrigerate at least 30 minutes (flavor improves if made several hours ahead).

Combine the diced tomatoes, finely diced white onion, 1 tbsp chopped cilantro, minced jalapeño (if using), the juice of 1 lime and 1/2 tsp kosher salt in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let rest 10–15 minutes for flavors to meld.

Warm tortillas: heat a dry skillet or comal over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: place about 2–3 tbsp shredded carnitas on each tortilla. Top with a spoonful of pico de gallo, a few pickled jalapeño rounds, a sprinkle of diced avocado, crumbled cotija cheese and a few cilantro leaves. Serve with lime wedges for squeezing over the tacos.

Storage and reheating: refrigerate leftover carnitas in an airtight container up to 4 days. Reheat in a skillet to re-crisp or gently in the oven covered with foil; reheat pickled jalapeños and pico as-is from the fridge.